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Completed Peer Review Plans and Reports

Last Published: 09/18/2014

Wednesday, February 19, 2014

Title: School Nutrition Dietary Assessment IV

Description: Updates information on three areas of interest to policy makers: (1) characteristics of the school environment and school food service operations; (2) nutritional quality of meals offered and served in the school meal programs, and of foods sold in competition with school meals; and (3) student participation, participant characteristics, satisfaction, and related attitudes toward the school lunch and breakfast program.

Description: Assesses the Fresh Fruit and Vegetable Program, expanded across the nation by the FCEA, to determine whether children (a) experienced, as a result of participating in the program, increased consumption of fruits and vegetables and (b) made other dietary changes, such as decreased consumption of less nutritious foods.

Description: The Food Conservation and Energy Act of 2008 authorized USDA to carry out pilot projects to develop, test and evaluate methods of using the Supplemental Nutrition Assistance Program (SNAP) to improve the dietary and health status of households eligible for or participating in SNAP. Specifically, it provides $20 million to test the effects of providing financial incentives at the point-of-purchase to encourage SNAP households to purchase fruits, vegetables or other healthful foods.

The Healthy Incentive Pilot includes a rigorous evaluation, supported by a Technical Working Group (TWG) to provide external advice and input on the evaluation research design, early results, the final report, and to provide other consultation services as needed. The TWG includes five outside experts in relevant areas of research and subject matter experts from other Federal government agencies.

Description: As part of the Agency's periodic assessment of the nutritional effects of school meals, this study will update information on five areas of interest to policy makers: (1) characteristics of the school environment and school food service operations; (2) nutritional quality of meals offered and served in the school meal programs; (3) student participation, participant characteristics, satisfaction, and related attitudes toward the school lunch and breakfast program; and (4) student dietary intakes and the contribution of school meals to these dietary intakes.